Fresh and unspolied would be the best way to describe the food in La Gomera, where the sea offers fresh fish and seafood, the villagers walking their goats still produce excelent cheese with traditional methods. These are a few of the “star” dishes of La Gomera:
Made exclusively of palm sap, it is widely used for desserts and cockteils. It is a pure example of the close link that gomerian people have with the palm trees, and the multiple uses of which have made it an integral part of their culture.
Mojo Rojo and Mojo Verde:
key elements of the cuisine are the traditional sauces called mojos, to such an extent that they are always served as an accompaniment to all kinds of dishes. There is a wide variety of mojos all of which are both simple to make and particularly tasty in flavour. Chilli-pepper mojo, either mild or spicy, and aromatic coriander mojo are amongst the most popular in La Gomera. In addition, basil mojo is also produced on the island.
Gofio is a type of flour made of toasted cereals such as corn and wheat, occasionally blended with barley and other grains. It was the staple diet of the native inhabitants of the islands prior to the arrival of the first European settlers. Gofio is still today part of the Canary cuisine with staunch supporters of its delicious flavour. As a result of the boom in the consumption of health foods, gofio has become highly valued both for its excellent nutritional and dietetic characteristics and its gastronomical qualities.
Gomeran cheese is one of the island´s most prized specialties. It is made either from raw goat´s milk or from a combination of raw goat´s and sheep milk. Varieties include fresh, semi mature and mature cheese (queso duro). Flavour and characteristics depend on the aging process, varying from the subtle and delicate taste of fresh cheese to the strong flavour and aroma of mature cheese. The importance of cheese on the island is highlighted by the fact that it is an essential ingredient of other Gomeran recipes such as almogrote or torta de cuajada buns.
Canary Island wines have been enjoying something of a renaissance in recent years for the first time since they held a position of prestige in the 16th – 19th Centuries. Shakespeare himself alluded to the famed Canary Sack in his play the Merry Wives of Windsor and a consulate was opened by the english with the sole purpose of monitoring the commercial trade of wine in Tenerife.
Wine in La Gomera
The wine in La Gomera was awarded the DO (Denominación de Origen) designation in 2003 and the apellation status allowed to all the wines produced anywhere within the entire island, although the north and northeast have most vinyards in their land.
The region shares almost all the grape-growing conditions with its neighbours except the extremely mountainous terrain which limits vine cultivation. Most vineyards are planted on steep slopes and terraces with stone wall barriers to protect against the strong coastal winds.
The native grape varieties prevalent in other parts of the Canaries also find favor here and therefore produce a wide array of wine types and styles. Prominent among the reds are Listán Negro, Tintilla, Negramoll, and Malvasía Rosada. Malvasía, Gual, Marmajuelo, Albillo, Forastera Blanca and Moscatel produce the best white wines.
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